Lactic Butter (also called cultured butter) is made from pasteurized cow’s milk that has been fermented with lactic acid, in a continuous churning and kneading process. Lactic butter has a uniform light creamy to yellow color and a sweet, slightly acidic flavor, which is a result of adding from 1 to 3% of a milk culture. The product has a cohesive, unitary texture and a smooth, dry surface.
Lactic butter is primarily used in the baking industry, confectionery industry, as well as an ingredient of many dishes. It is also widely used in the production of chocolate, cookies, biscuits, spreads, sauces, ice cream, and puff pastry products. Lactic butter is a great ingredient for frying, baking, and saucing.
Lactic butter has lower levels of water than regular butter and a characteristic fresh lactic flavor. In the baking industry, lactic butter allows for the production of crumbly, flaky, or fluffy texture in shortbread doughs and biscuits.
Range of butter offered by Foodcom
- Fresh butter
- Frozen butter
- Lactic butter
- Salted butter
- Whey butter
Butterfat – min. 82%
Moisture – max. 16%
pH – 4,9-5,3
The shelf life of lactic butter is:
Not frozen, temp. + 2°C + 6°C expiry date: 39 days
Frozen, temp. -18°C – 22°C expiry date: 6 months
Frozen, temp. –22,1°C – 30°C, expiry date: 12 months
Foodcom S.A. supplies lactic butter in 25 kg blocks.
Why choose Foodcom as a European Dairy Provider?
The quality of service provided by Foodcom is confirmed by BRC Agents & Brokers certificate.
As an established European dairy provider Foodcom is able to deliver lactic butter with Halal/Kosher certification.
Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. The logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.